Last year started my love affair with kohlrabi, an underutilized winter vegetable, and this winter I am excited to cook with it again. Kolhrabi overwinters well, but it’s getting to the end of the it’s time. Pretty soon we’ll have spring onions and asparagus, but for the next couple of weeks, kohlrabi will still be…
Tag: Cambridge
Kheer, A Memory Makeover With Quinoa and Fleur Spice Blend
Growing up in India, the holidays came during the Fall, and the main Hindu festival of lights, Diwali. I’d be back home from boarding school and looking forward to the sparklers, my cousins and desserts. Desserts are a big part of any Indian festival; Mummy, Grandma and my aunts would be prepping days in advance…
Raw, vegan and gluten-free: Nüssli 118°
When the last shoppers leave from the Wayland Winter Farmers Market, the place turns into a bartering free for all. Vendors wander over to each other’s booths and shop the wares. Angela leaves her table of Chocolate Orange Rounds and Vanilla Chai Cashew Smoothies and heads over to Winter Moon Roots. In exchange for several…
The Feast of Seven Fishes
Now that the kids in my family have all grown up, Christmas Eve means staying up late without parents, watching our favorite Christmas movies, drinking eggnog, and wrapping presents. It also means that my mom makes a spread of crab legs, shrimp, a whitefish and lox bagel tray, and my grandmother’s clam dip. Maybe some scallops….
The Local Mix at Area Four
I first heard about Area Four while attending a #BostonTalks Happy Hour at WBGH last month. They make a fantastic pizza using twelve-year-old starter dough, fermented for over 30 hours, and handcrafted in their scratch kitchen. When I heard that Area Four (A4) sources most of their ingredients locally, I immediately set a date to…
Tag the Impact with DoneGood
I realize about 10 seconds too late that I’ve walked into the back entrance of Clover Food Lab in Cambridge. It’s packed with people eagerly awaiting their food, and snippets of conversation hit me in waves as I wade through the crowd. I spy one open stool at a dark-lacquered wooden table running the length…
The Clean Food Club 